Name: Classic French Macarons with Vanilla Buttercream Filling Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 100 g egg whites (room temperature; about 3 large eggs); 140 g almond flour (1 1/2 cups); 90 g granulated sugar (just under 1/2 cup); 130 g powdered sugar (1 cup); 1 tsp vanilla extract (5 mL); 1/4 tsp cream of tartar (800 mg); 1 cup unsalted butter (softened; 226 g); 5 egg yolks; 1/2 cup granulated sugar (100 g); 1 tsp vanilla extract; 3 tbsp water (30 mL); 1 pinch salt

Jump to Recipe

If you’ve ever thought macarons were too tricky to tackle at home, let me share with you my foolproof way to get it just right. This Classic French Macarons with Vanilla Buttercream Filling Recipe is a game-changer—soft, delicate shells with that irresistible melt-in-your-mouth texture, perfectly paired with luscious vanilla buttercream. Once you get the hang of this recipe, your friends will be begging you for batches!

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Why You’ll Love This Recipe

Authentic Texture: You get the perfect balance of crisp shell and chewy interior every time.
Rich Buttercream Filling: The classic vanilla buttercream adds just the right creamy sweetness, making each bite heavenly.
Step-by-Step Tips: I’ve included practical advice that saved me from many failed attempts, so you don’t have to struggle.
Impress Your Guests: These macarons will make you look like a pro, whether for a fancy party or a sweet treat day.

Four pale pink macarons sit on a white plate with colorful floral and butterfly designs around the edges and a thin green and gold border. Each macaron has two smooth, round shells with a soft, creamy pink filling visible in the middle layer. The surface beneath the plate is a white marbled texture, with blurred pink flowers and fabric visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting the ingredients right is key in this Classic French Macarons with Vanilla Buttercream Filling Recipe. I’ve found that using properly sifted almond flour and fresh eggs can hugely affect the final outcome, so shop with quality in mind.

Egg whites: Make sure they’re at room temperature for better volume when whipping your meringue.
Almond flour: Fine and unsalted almond flour works best — fresh is ideal, and sift it well to avoid lumps.
Granulated sugar: Helps stabilize the meringue and adds sweetness without graininess.
Powdered sugar: Combines smoothly with almond flour for a fine macaron shell texture.
Vanilla extract: Adds that subtle classic flavor, both in shells and buttercream.
Cream of tartar: This stabilizer helps your egg whites whip to stiff peaks, an essential step for perfect macarons.
Unsalted butter: For the smooth buttercream, softened but not melted.
Egg yolks: Fresh is best — they’re the base for the silky French buttercream.
Water: For the sugar syrup that gets cooked to the perfect temperature.
Salt: Just a pinch to balance sweetness and bring depth to the buttercream.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love keeping this Classic French Macarons with Vanilla Buttercream Filling Recipe simple, but that doesn’t mean you can’t mix it up! Changing colors, flavors, or even adding a twist can be really fun and personalize the experience with each batch.

Chocolate Macarons: Swap out some almond flour for cocoa powder and add chocolate to your buttercream for a rich, decadent variation that my family goes crazy for.
Berry Buttercream: I like to fold in fresh raspberry puree into the buttercream for a fresh fruity kick—just make sure to strain it well.
Vegan Version: While challenging, you can experiment with aquafaba instead of egg whites to achieve a similar meringue, though it requires patience and practice.
Food Colorings: To make your macarons vibrant for special occasions, add gel food coloring carefully after soft peaks stage to keep meringue stable.

How to Make Classic French Macarons with Vanilla Buttercream Filling Recipe

Step 1: Perfect Your Meringue

Start with room temperature egg whites because they whip up better. Using a super clean, grease-free bowl (I wipe mine with some vinegar just in case) is crucial here. Whisk your egg whites on medium speed until they start to foam, then add cream of tartar. Gradually add the granulated sugar while continuing to beat. Now, here’s the secret: keep whisking past soft peaks until you get stiff, glossy peaks that hold their shape like a cloud. You’ll actually see the meringue filling the whisk — it’s a beautiful, marshmallow-like texture that’s a total game changer.

Step 2: Fold in the Dry Ingredients with Care

Sift your almond flour and powdered sugar multiple times — I can’t stress this enough. Bigger lumps cause cracking or bumpy shells. After sifting, fold about a third of the dry mixture into your meringue with a spatula. Be gentle! You want to keep the air but also loosen the batter so it flows like lava. Continue folding in the rest little by little, folding and pressing the batter against the bowl’s side gently. When your batter forms a slow-moving ribbon and can create a figure-eight shape without breaking, you know it’s perfect.

Step 3: Pipe and Rest Your Shells

Spoon your batter into a piping bag with a round tip. I swear by piping perpendicularly straight down to get perfectly round macarons. Pipe dollops about an inch wide onto parchment paper (glue the parchment down with a few dabs of batter to avoid slipping). Tap the tray a few times on the counter to release air bubbles. Now, be patient and let them sit for at least 40 minutes — this forms that magic “skin” so the shells don’t crack while baking.

Step 4: Bake to Perfection

Bake in a 300°F (150°C) oven for 12-15 minutes, rotating the tray halfway through to ensure even baking. I always keep an eye near the end; the shells should rise with those trademark little feet. Let cool completely before removing to avoid breaking. If you notice they’re crisping too much, a gentle swipe of milk on the bottoms before filling can soften them up.

Step 5: Make the French Vanilla Buttercream Filling

This filling is what makes these macarons truly classic and dreamy. Start by heating sugar and water in a saucepan until the sugar dissolves, then bring it to a boil until it reaches 240°F (115°C) on a candy thermometer. Meanwhile, beat your egg yolks in a mixer until thick and foamy. With the mixer running, slowly pour in the hot sugar syrup — careful here, it’s hot and will cook the yolks gently to a silky consistency. Keep mixing until the bowl feels cool. Then, add softened butter one cube at a time to create a smooth, creamy buttercream. Finish with vanilla and a pinch of salt. If you want, add a drop of food coloring for an extra pop.

Step 6: Assemble Your Macarons

Pipe a generous dollop of buttercream onto the back of half your macaron shells and sandwich them together. Pop the assembled macarons in the fridge for 1-3 days to “age”—this rest time softens the shells just right and helps flavors meld. Trust me, this is when the magic really happens.

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Pro Tips for Making Classic French Macarons with Vanilla Buttercream Filling Recipe

Stiff Meringue Mastery: Don’t rush the meringue whipping — I’ve learned that every extra minute whipping can be the difference between floppy and perfect peaks.
Sift, Then Sift Again: Bigger almond particles ruin your shells’ smooth exterior; I process and sift multiple times to get flawless texture.
Watch Your Folding: It’s a delicate balance—fold just enough to get that lava-like batter but not so much you deflate it completely.
Resting Is Key: Don’t skip the drying step before baking—you’ll get cracks or no feet without it, trust me on this one.

How to Serve Classic French Macarons with Vanilla Buttercream Filling Recipe

A white rectangular plate holds about thirteen pink macarons. Each macaron has two smooth, round pale pink shells sandwiched with a slightly darker pink creamy filling. The shells have a delicate, slightly textured edge near the filling. One macaron sits alone on the white marbled surface in front of the plate. Around the plate, there are soft pink and white flowers, some in full bloom and some buds, adding a fresh and gentle touch to the setting. The lighting is soft and natural, highlighting the smoothness and pastel colors of the macarons photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes simple because the macarons stand out on their own, but a light dusting of powdered sugar or a sprinkle of edible glitter adds a lovely touch for special occasions. Sometimes I add tiny edible flowers or a sliver of freeze-dried raspberry on top of each shell for visual appeal.

Side Dishes

These macarons pair beautifully with a delicate cup of Earl Grey tea or a light sparkling rosé. For brunches or fancy gatherings, a fresh fruit salad or light sorbets balance the rich sweetness perfectly.

Creative Ways to Present

I love arranging these macarons on tiered cake stands for birthdays or bridal showers — the colors pop and guests get to pick and choose. Another favorite is boxing them individually in fancy paper cups or small gift boxes to share as thoughtful edible gifts.

Make Ahead and Storage

Storing Leftovers

I store my finished macarons in an airtight container in the fridge. This keeps them fresh for up to a week, and the shells stay tender thanks to the buttercream. Just let them come to room temperature before serving for best flavor and texture.

Freezing

Freezing macarons works surprisingly well! I freeze individual macarons in a single layer on a tray, then transfer them to a sealed freezer bag. When you’re ready to enjoy, thaw them overnight in the fridge and then bring them to room temperature. They keep their texture and flavor really nicely this way.

Reheating

No reheating needed here; serving macarons at room temperature allows the delicate texture to shine. If you want to refresh the shells a bit, let them breathe outside the fridge for 15-20 minutes before serving.

FAQs

What makes these macarons “classic French”?

Classic French macarons rely on a French meringue method using whipped egg whites and sugar folded with almond flour and powdered sugar. This technique, paired with the vanilla buttercream filling, results in the traditional delicate texture and flavor that have become iconic.
How important is the resting time before baking?

Resting is crucial—it allows the macaron shells to form a skin which helps develop feet (those little ruffled edges) and prevents cracking during baking. Skipping this step often causes uneven surfaces or destroyed feet.
Can I use powdered food coloring instead of liquid or gel?

I recommend gel or liquid food coloring because powdered colors can affect the batter’s consistency. Adding color after soft peaks is best to keep meringue stability and consistent hues.
Why do my macarons sometimes crack or have no feet?

Common causes include under or over-mixing the batter, skipping the resting period, or oven temperature issues. Using an oven thermometer and following the master folding and resting tips usually prevents these problems.
How long should I age macarons after assembly?

The best results come from aging macarons in the fridge for 1 to 3 days, which lets the filling soften the shells and enhances flavor harmony.

Final Thoughts

This Classic French Macarons with Vanilla Buttercream Filling Recipe holds a special place in my baking heart because it transformed something daunting into a joyful kitchen ritual. Once you master these steps, making macarons feels less like a challenge and more like creating little edible treasures for yourself and your loved ones. I hope you enjoy this recipe as much as I do—happy baking!

Classic French Macarons with Vanilla Buttercream Filling Recipe